Slow-Roasted King Salmon With Creamed Cucumbers
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 12-inch piece fresh ginger, peeled and minced
- 1large shallot, peeled and sliced
- 2English cucumbers, peeled, halved lengthwise and sliced ¼-inch thick
- Salt and freshly ground white pepper
- 2½pounds king salmon fillet, skinned, pin bones removed
- ½cup chardonnay
- 1lemon
- ½cup creme fraiche
- 1tablespoon minced chives
Nutritional analysis per serving (6 servings)
509 calories; 33 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 40 grams protein; 833 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 200 degrees. Melt butter over low heat in a skillet. Add ginger and shallot and sauté briefly, until softened. Add cucumbers, season with salt and pepper and sauté until almost translucent. Spread in a baking dish large enough to hold salmon. Do not wash skillet.
- Step 2
Place salmon on cucumbers. Pour chardonnay around salmon. Season with salt and pepper and sprinkle with juice of half the lemon. Cover with a sheet of parchment or wax paper. Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well-cooked. Because fish is slow-roasted, it will remain quite red in center.
- Step 3
Transfer salmon to a large platter with a rim. Transfer cucumber mixture to skillet and cook down for 5 minutes. Stir in crème fraîche and cook until sauce is consistency of heavy cream. Season with salt, pepper and remaining lemon juice. Pour mixture around fish. Sprinkle fish with chives and serve.
Private Notes
Comments
I usually make private notes but want to enthuse about this recipe! This is absolutely delicious and very easy. With my convection oven I roasted at 180 F for 45-50 min., checking it at 30 min. Three quarters of a pound filet and a half recipe of the sauce was great for two. Roasted in a small Le Creuset gratin dish. I think this would be fine, and a great dinner party dish, made with farmed salmon. A real keeper recipe!
I modified the recipe, using sour cream and dill, instead of crime fraiche and chives.
for years, people competed with the resident orcas for king salmon. now the salmon is virtually gone and the orcas are starving.
It tastes all right, but kind of looks like cafeteria food. Slow roasting is among my favorite ways to make salmon, so I was intrigued by this despite having the personal feeling that it's kind of weird to cook cucumber. I think I was right, in the end. The salmon was cooked fine and the flavor was fine, but the brownish warm cucumber was pretty unsettling. YMMV.
I usually make private notes but want to enthuse about this recipe! This is absolutely delicious and very easy. With my convection oven I roasted at 180 F for 45-50 min., checking it at 30 min. Three quarters of a pound filet and a half recipe of the sauce was great for two. Roasted in a small Le Creuset gratin dish. I think this would be fine, and a great dinner party dish, made with farmed salmon. A real keeper recipe!
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